by FN Dish Editor in Holidays, How-to, February 14th, 2013
by Amie Valpone, February 14th, 2013
Lobster is one of the most romantic meals to eat on Valentine’s Day — whether out at a restaurant or in the confines of your own home. While it’s certainly a special treat, it can also be terrifying, especially for new couples just starting to date (it can get quite messy). How do you eat a lobster? Where do you crack it? Can you only eat the tail?
No worries. Valentine’s Day dinner is only a few short hours away, but there’s still plenty of time to learn how to eat a lobster before then. Click the play button after the jump to watch Food Network Kitchens break down a lobster and you’ll soon be a pro (and your significant other will be very impressed).
WATCH the video now
by Food Network Magazine in Food Network Magazine, February 14th, 2013
Let’s not make dessert complicated this Valentine’s Day. For the easiest, tastiest dessert, all you need are three ingredients and three steps: cinnamon crackers, bananas and chocolate; then melt, roll and freeze! These are ingredients y...
by Guest Blogger in Food Network Chef, Shows, February 13th, 2013
Hot Tips for Healthy Cooking From Food Network Kitchens’ Katherine Alford:
Hard-boiled eggs are a great way to add protein to your diet. Despite the name, you should simmer — not boil — hard-boiled eggs. Put eggs in a saucepan, cover with water and bring to a boil, then remove from the heat and let stand 10 minutes. When they’re done, plunge them into ice water, then peel under running water. You’ll get eggs with creamy yolks, tender whites and a mild smell.
(Photograph by Levi Brown)
by Food Network Magazine in Food Network Magazine, February 13th, 2013
Every Wednesday, Justin Warner, winner of Food Network Star, Season 8, has been remixing the Chopped Champion baskets as seen in the episode the night before in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV that you would have made this or that instead, then these are the posts for you.
by Justin Warner
Congratulations blog viewer, you’ve made it to the finale! If you’ve made it this far, I’m not going to bore you with the details of making a mother sauce.
Appetizer basket: pig ears, ramps, pine nuts and apple strudel
The appetizer round is really getting me ramped up. I feel like I’m on a rampage. Want to hear something my gramps told me? He taught me that allium tricoccum (say it out loud three times and you’ll remember easily), aka ramps, are delicious wild onions from all of Appalachia. They are the most wonderful, glorious and wildest of leeks. Like a leafy spring onion, it’s entirely edible, although its flavor is a bit more pronounced. In the good old days in Terra Alta, West Virginia (where I spent time with Gramps and ramps), folks celebrated the ramp by cooking it in a multitude of ways. These “ramp festivals” are a great event for couples because if you eat ramps and your partner doesn’t, you’ll be asked to sleep outside, lest your glorious oniony eau de parfum permeate the house for a bit. So sayeth my gramps.
by Maria Russo in Food Network Chef, Shows, February 13th, 2013
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include a fall wrap (winning name: “Autumn Wrapsody”), a stuffed popover (“Puddin’ Pops”) and even a portable treat (“Berried Treasure”). In the December 2012 issue, we asked you to dream up names for this cheese puff tower (pictured above). Some of our favorites were:
Cheese Puff Bluff
More favorites and the winner announced
by Dana Angelo White, February 13th, 2013
Although she’s now a seasoned mentor on Chef Wanted and a no-nonsense team leader to some of the Worst Cooks in America, Chef Anne Burrell wasn’t always a food-television star. In fact, she began her career working in some of New York City’s top restaurants, where she climbed the culinary ladder to become a leading executive chef. Read on below to find the most important pieces of industry know-how she’s picked up along the way.
1. Being a chef can get very emotional from time to time. Remain cool under pressure.
2. Remember that you are a teacher and a leader.
3. You can’t avoid mistakes, but you can try to prevent them and learn how to not make them again.
4. Set long-term goals for yourself and review them regularly.
by Allison Milam in Family, Recipes, February 13th, 2013
RD and recipe developer Jackie Newgent has done it again. Read more about her new book (of 1,000, yes 1,000 low-calorie recipes!), get her kitchen secrets and find out her inspiration for creating deliciously healthy recipes.
HE: We love your new bo...
by Victoria Phillips, February 13th, 2013
Dust off those slow cookers and Dutch ovens. This week, we’re breaking down the most comforting stew recipes by protein. When simmered low and slow, even the toughest meats transform into soft, no-knife-necessary morsels. In the end, the theme here is gentle cooking, and just about any ingredient will do.
Oftentimes, when a stew hankering hits, it’s of the beef genre. Paula Deen’s Old-Time Beef Stew is deeply rich and ultimately classic. Food Network Magazine’s zesty Slow-Cooker Caribbean Beef Stew is over-the-top with a hit of hot sauce.
Sausage may not necessarily require low-heat cooking for its finer side to emerge, but Food Network Magazine’s Sausage-and-Vegetable Stew and Shrimp and Chorizo Stew are savory and heartening.
Get more stew recipes from friends and family
by Maria Russo in Holidays, Recipes, February 13th, 2013
Whether or not Cupid’s arrow finds its way into your heart this Valentine’s Day, you can bet it has a place in your kitchen. Fill this heart-shaped tea infuser with your choice of loose tea, and your sweetie is sure to fall in love. Not ...
Just like flowers and perhaps a glass or two of champagne, chocolate on Valentine’s Day is a must. This year, however, instead of resorting to store-bought candies, try making simple red velvet desserts for you and your special someone to enjoy together. Boasting a subtle cocoa taste instead of an overpowering punch of chocolate flavor, red velvet treats pair naturally with smooth cream cheese frosting, and their distinct crimson color just can’t be beat when it comes to a red-themed holiday like Valentine’s. We’ve rounded up Food Network’s top-five red velvet recipes below to help you prepare easy-to-love favorites that will have your sweetie swooning in no time.
5. Red Velvet Swirl Brownies — Before baking Sunny’s brownies, gently run a knife tip through the decadent layers of red velvet batter and sweetened cream cheese to achieve an attractive swirled topping.
4. Red Velvet-Cherry Cake Roll — The secret to executing this can-do cake is rolling it while it’s still supple and warm. After it’s cooled, unroll it and stuff with an almond-laced cream cheese frosting before gently rerolling the cake and serving.
Get the top three recipes